“Delectable New Zealand Seafood Ceviche with Zesty Lime and Fresh Herbs”

Allergens

Fish, Sesame (in optional sesame seeds)

Ingredients

• 1 pound white fish fillet (e.g., snapper or cod), diced into 1/2
• inch pieces
• 1 cup freshly squeezed lime juice
• 1 medium apple, finely diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 small red onion, thinly sliced
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 avocado, diced
• 1 tablespoon sesame seeds (optional)

Instructions

1. In a large mixing bowl, combine the fish, lime juice, apple, cilantro, mint, red onion, and ginger. Mix well to ensure all ingredients are evenly coated with lime juice. Season with salt and pepper to taste.
2. Cover the bowl with plastic wrap and refrigerate for 20 minutes, allowing the fish to "cook" in the citrus marinade.
3. After the marination time, drain any excess liquid from the ceviche mixture. In a separate small bowl, combine the olive oil, sesame seeds (if using), salt, and pepper. Stir well.
4. Gently fold the avocado into the ceviche mixture, then pour the seasoned oil over the top. Toss gently to combine all ingredients.
5. Serve immediately in a flat, centered dish on a soft daylight background for a Top View image, and a shallow focus with food textures emphasized for a Bottom View image.

Chef’s Insight

The combination of zesty lime and fresh herbs adds depth to this Paleo-friendly seafood ceviche.

Notes

Ensure that the fish is diced into even pieces for optimal texture in the ceviche.